_Eggs_--Clear, thin shell'd, longest oval and sharp ends are best; to
ascertain whether new or stale--hold to the light, if the white is
clear, the yolk regularly in the centre, they are good--but if
otherwise, they are stale. The best possible method of ascertaining,
is to put them into water, if they lye on their bilge, they are _good_
and _fresh_--if they bob up an end they are stale, and if they rise
they are addled, proved, and of no use.


We proceed to ROOTS and VEGETABLES--_and the best cook cannot alter
the first quality, they must be good, or the cook will be
disappointed_.

_Potatoes_, take rank for universal use, profit and easy acquirement.
The smooth skin, known by the name of How's Potato, is the most mealy
and richest flavor'd; the yellow rusticoat next best; the red, and red
rusticoat are tolerable; and the yellow Spanish have their
value--those cultivated from imported seed on sandy or dry loomy
lands, are best for table use; tho' the red or either will produce
more in rich, loomy, highly manured garden grounds; new lands and a
sandy soil, afford the richest flavor'd; and most mealy Potato much
depends on the ground on which they grow--more on the species of
Potatoes planted--and still more from foreign seeds--and each may be
known by attention to connoisseurs; for a good potato comes up in many
branches of cookery, as herein after prescribed.--All potatoes should
be dug before the rainy seasons in the fall, well dryed in the sun,
kept from frost and dampness during the winter, in the spring removed
from the cellar to a dry loft, and spread thin, and frequently stirred
and dryed, or they will grow and be thereby injured for cookery.